May 18–22

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Spring Orzo Risotto

• 6 cups low-sodium vegetable stock
• 2 tbsp olive oil
• 2 shallots
• 2 cups orzo
• 3 carrots, sliced
• 1 cup fava beans
• 2 cups pattypan squash, trimmed and halved
• 1/2 cup grated Pecorino or Parmesan
• 1/4 cup fresh basil
• 1/4 cup fresh mint

Maple-Glazed Ham, Cheese & Leek Sandwich

• 1/2 stick unsalted butter
• 8 slices raisin, nut, rye, or whole wheat bread
• 1 large or 2 medium leeks
• 8 thin slices smokey ham
• 1 tbsps maple syrup
• 4 one-ounce slices creamy cheese such as St. Andre or Brie

Chicken Breast with Peas, Asparagus, Tarragon & Fontina Cheese

• 4 boneless, skinless chicken breast halves (1½ lb)
• Kosher salt and freshly ground black pepper
• 4 tbsp olive oil
• 1/2 medium onion
• 1 bunch asparagus (3/4 lb)
• 1/2 cup fresh or defrosted frozen peas
• 1 tsp chopped fresh tarragon
• 8 thin slices Fontina cheese

Shrimp in Garlic

• 6 tbsp extra-virgin olive oil
• 1/4 tsp red pepper flakes
• 10 cloves garlic
• 16 shrimp (26-30 count)
• 2 tsp salt, divided use
• 1/8 tsp freshly ground black pepper
• 1/2 cup white wine or lemon juice
• 1/4 cup roughly chopped Italian parsley

Blue Cheese Pecan Surprise

• 36 unbaked mini tart shells (2-inch/5 cm)
• 1/3 cup (75 mL) Canadian Blue cheese
• 1/2 cup (125 mL) chopped toasted pecans
• 2 eggs
• 1 cup (250 mL) 35% whipping cream
• 1/4 tsp (1 mL) salt
• Pinch pepper
• 2 tbsp (30 mL) red pepper jelly

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